Rhubarb Dutch baby with vanilla sauce

Based on 6 ratings

Difficulty

Medium 👍
55
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g rhubarb
vanilla bean
400 ml milk (divided)
1 tbsp starch
90 g sugar (divided)
egg yolk
3 tbsp white wine
eggs
2 tbsp maple syrup
¼ tsp salt
65 g flour
1 tbsp butter
Metric
Imperial

Utensils

  • small pot
  • whisk
  • cutting board
  • knife
  • 2 bowls
  • pot
  • oven
  • ovenproof pan
  • bowl
  • hand mixer with beaters

Nutrition per serving

Cal
365
Protein
11g
Fat
13g
Carb
51g

Step 1/4

For the vanilla sauce, halve vanilla bean and scrape the seeds. Add bean, seeds, and some milk to a small pot, bring to a boil and set aside.
  • 1 vanilla bean
  • 250 ml milk
  • small pot
  • whisk
  • cutting board
  • knife

For the vanilla sauce, halve vanilla bean and scrape the seeds. Add bean, seeds, and some milk to a small pot, bring to a boil and set aside.

Step 2/4

Mix remaining milk, starch, sugar, and egg yolks. Remove vanilla bean from the pot and gently re-heat vanilla milk. Slowly add starch mixture and stir thoroughly until sauce thickens. Add to a bowl, stirring often to avoid a skin forming.
  • 25 ml milk
  • 1 tbsp starch
  • 50 sugar
  • 2 egg yolk
  • 2 bowls

Mix remaining milk, starch, sugar, and egg yolks. Remove vanilla bean from the pot and gently re-heat vanilla milk. Slowly add starch mixture and stir thoroughly until sauce thickens. Add to a bowl, stirring often to avoid a skin forming.

Step 3/4

Wash rhubarb and cut into 3-cm/1.25-in. thick slices. Combine with sugar and white wine in a pot set over medium-high heat and let cook for approx. 10 min., or until rhubarb is softened.
  • 200 rhubarb
  • 30 sugar
  • 3 tbsp white wine
  • pot

Wash rhubarb and cut into 3-cm/1.25-in. thick slices. Combine with sugar and white wine in a pot set over medium-high heat and let cook for approx. 10 min., or until rhubarb is softened.

Step 4/4

For the pancake, pre-heat oven to 230°C/440°F. Add eggs and sugar to a bowl and beat until combined. Stir in maple syrup, salt, flour, and milk. Melt some butter in an ovenproof pan set over high heat and swirl to grease the pan. Add batter to the pan and bake for approx. 12 – 15 min., or until golden brown. Remove from oven, top with  stewed rhubarb and serve with vanilla sauce. Enjoy!
  • 2 eggs
  • 20 sugar
  • 2 tbsp maple syrup
  • ¼ tsp salt
  • 65 flour
  • 125 ml milk
  • 1 tbsp butter
  • oven
  • ovenproof pan
  • bowl
  • hand mixer with beaters

For the pancake, pre-heat oven to 230°C/440°F. Add eggs and sugar to a bowl and beat until combined. Stir in maple syrup, salt, flour, and milk. Melt some butter in an ovenproof pan set over high heat and swirl to grease the pan. Add batter to the pan and bake for approx. 12 – 15 min., or until golden brown. Remove from oven, top with stewed rhubarb and serve with vanilla sauce. Enjoy!